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Nutrients
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Phytochemicals and Non-communicable Diseases
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Phytochemicals and Non-communicable Diseases

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: closed (5 November 2024) | Viewed by 2418

Special Issue Editor

Dr. Lihua Song

E-Mail Website
Guest Editor
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: dietary nutrition and chronic disease prevention; cereal nutrition and health; new food processing technology; functional food development

Special Issue Information

Dear Colleagues,

In recent years, the prevalence of non-communicable diseases (e.g., diabetes, hypertension, cancer, fatty liver, etc.) has gradually increased as a result of unhealthy diets and/or lifestyle habits. Phytochemicals, such as phenols, flavonoids, terpenoids, sulfur-containing compounds, alkaloids, polysaccharides, and oligosaccharides, etc., which are derived from fruits, vegetables, whole grains and other foods as well as medicinal and edible homologous base materials, have been attracting increasing amounts of attention due to their safety and multi-bioactivities, and play an important role in the prevention and adjunctive therapy of non-communicable diseases. This Special Issue aims to emphasize topics that include, but are not limited to, the following areas:

  • New phytochemicals that exhibit antioxidant, anti-bacterial, anti-inflammatory, anti-cancer, and other physiological activities, such as the regulation of the metabolism and gut microbiota.
  • Novel approaches or molecular mechanisms of phytochemicals demonstrated in the prevention of non-communicable diseases.
  • Studies that focus on the synergistic effects between different phytochemicals in the prevention of non-communicable diseases.
  • Nutritional or medical studies using animal models or human cohorts to demonstrate the beneficial effects of phytochemicals.

Dr. Lihua Song
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • phytochemicals
  • cereal
  • fruit
  • vegetable
  • whole cereal
  • homology of medicine and food
  • gut microbiota
  • metabolism regulation
  • non-communicable diseases
  • cancer
  • diabetes
  • hypertension

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Published Papers (1 paper)

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Research

22 pages, 6892 KiB  
Article
Impact of a Pulse-Enriched Human Cuisine on Functional Attributes of the Gut Microbiome Using a Preclinical Model of Dietary-Induced Chronic Diseases
by Tymofiy Lutsiv, Elizabeth S. Neil, John N. McGinley, Chelsea Didinger, Vanessa K. Fitzgerald, Tiffany L. Weir, Hisham Hussan, Terryl J. Hartman and Henry J. Thompson
Nutrients 2024, 16(18), 3178; https://doi.org/10.3390/nu16183178 - 20 Sep 2024
Cited by 1 | Viewed by 1900
Abstract
Introducing grain legumes, i.e., pulses, into any food pattern effectively increases dietary fiber and other bioactive food components of public health concern; however, the impact depends on the amount consumed. Given the convergence of preclinical and clinical data indicating that intake of at [...] Read more.
Introducing grain legumes, i.e., pulses, into any food pattern effectively increases dietary fiber and other bioactive food components of public health concern; however, the impact depends on the amount consumed. Given the convergence of preclinical and clinical data indicating that intake of at least 300 g (1.5 cup) of cooked pulse per day has clinically observable benefit, the feasibility for a typical consumer was demonstrated by creation of a fourteen-day menu plan that met this criterion. This menu plan, named Bean Cuisine, was comprised of a combination of five cooked pulses: dry beans, chickpeas, cowpeas, dry peas, and lentils. As reported herein, the impact of each menu day of the fourteen-day plan on gut microbial composition and predicted function was evaluated in female C57BL/6J mice, a strain commonly used in studies of metabolic dysfunction-associated chronic diseases. We report that pulse-related effects were observed across a wide variety of food item combinations. In comparison to a pulse-free human cuisine, all pulse menu days enriched for a gut ecosystem were associated with changes in predicted metabolic pathways involving amino acids (lysine, tryptophan, cysteine), short-chain fatty acids (butyrate, acetate), and vitamins (B1, B6, B9, B12, K2) albeit via different combinations of microbiota, according to the PICRUSt2 estimates. The predicted metabolic functions correlating with the various pulses in the menus, indicate the value of a food pattern comprised of all pulse types consumed on a regular basis. This type of multi-pulse food pattern has the potential to enhance the taxonomic and functional diversity of the gut microbiome as a means of strengthening the resilience of the gut ecosystem to the challenges associated with the daily activities of living. Full article
(This article belongs to the Special Issue Phytochemicals and Non-communicable Diseases)
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